Spring Flower and Herb Toasts

Don't you just love spring with the beautiful

flowers breaking through the ground and trees

bursting into fantastical blooms.  Add to that

gorgeous, warm days, and I am in Heaven!

I needed an appetizer for a party for my Craft Group

(one husband calls us "The Overachievers"!)

and I let my spring flowers and herbs be my

inspiration.

The pansies are in bloom, and the Johnny Jump Ups

(little Violas), and the chives, lime thyme and

parsley are all taking off, so I decided to top 

my appetizers with all of these edible garden goodies.

I was teaching a class on making dip mixes, so I

decided to make a spread, using cream cheese with

the dip mix.  This one was super simple with

two teaspoons of Herbs de Provence mixed with

4 oz. of cream cheese.  My Herbs de Provence has

salt in it, so it didn't need any added salt, but if

yours doesn't, add salt to taste.

Butter, or spray with cooking spray, small slices of

baguettes, and toast in the broiler on both sides.  Watch

carefully, so they don't burn.  Spread

with the herbed cream cheese and top with fresh edible

flowers and herbs. 

You could spread them with a pre-mixed

cream cheese too. 

They were beautiful and delicious to eat,

and so easy and fun to prepare.

(Beautiful wooden board was a find

at Home Goods!  It is huge and so fun to use.)